Ingredients you need:
I peeled the eggplant in stripes…sliced the tomatoes…got out the cheeses…(ricotta, grated parm and mozzarella)…for out a medium sized stoneware pan…some seasoning (garlic powder. black pepper and basil)
Instructions
I didn’t salt the tomato or eggplant to remove the water…
There’s no tomato sauce in this casserole…so the water released from the tomatoes and eggplant while baking are useful in loosening up the cheeses and making them a bit creamy/
I didn’t season with salt…because the grated parmesan is salty enough for us.
I started the layering by placing tomato slices on the bottom of the pan..
Then ricotta…grated parm…basil..black pepper and a tiny bit of garlic power…
Then… eggplant slices …
More layering of the cheeses etc…and then the top layer was a round circular layer of tomato and eggplant slices overlapping…topped with some ricotta, grated parm and mozzarella…
Finally…into the oven (350..1 hour 10 minutes.)